Classic Tuna Melt Open-Faced

The smell of broiling cheese still pulls me back to my first apartment kitchen, where I made these on Tuesday nights while watching sitcom reruns. I burned the first three batches because I couldnt stop checking through the oven door every thirty seconds. Eventually I learned to trust my nose instead of my eyes.

My friend Sarah came over once during a particularly rough week, and I made these without asking what she wanted. She took one bite and actually closed her eyes, then asked for the recipe before even finishing. Now she makes them for her kids every Sunday.

Ingredients

• Tuna in water: I prefer water packed because it lets the other flavors shine through without overwhelming the dish
• Mayonnaise: Real mayo makes all the difference here, trust me on this one
• Dijon mustard: Adds just enough sharpness to cut through the richness
• Fresh celery: That crunch is absolutely essential, dont skip it
• Red onion: Finely chopped so you get little bursts of flavor in every bite
• Lemon juice: Brightens everything up and keeps the tuna salad from feeling heavy
• Hearty bread: Sourdough holds up beautifully under all those toppings
• Sharp cheddar: Goes all gooey and golden, though Swiss works wonderfully too
• Unsalted butter: Softened so it spreads easily without tearing the bread

Instructions

Get your oven ready:

Crank that broiler to high and move your oven rack to the upper middle position, about 6 inches from the heating element.

Mix up the magic:

Combine everything for the tuna salad in a bowl, mashing slightly so the tuna breaks down into the creamy mixture.

Toast your bread:

Butter each slice lightly and broil for just 1 to 2 minutes until pale gold, not dark brown yet.

Build these beauties:

Flip the bread, pile on tuna salad, add that tomato slice, then bury it all under a generous blanket of cheese.

The final broil:

Back under the broiler for 3 to 5 minutes, watching like a hawk until the cheese bubbles and edges turn golden brown.

Save

Last winter my sister dropped by unexpectedly while I had two of these on a baking sheet. She ended up staying for three hours, just talking and eating, and admitted later she had been having a terrible day until she walked into my kitchen.

Cheese Choices That Work

Sharp cheddar is my go to for that classic flavor, but Gruyère adds a nutty sophistication that surprises people. Pepper jack brings a nice kick without being overwhelming, and mozzarella makes it incredibly kid friendly. Mix two cheeses together for something special.

Make It Your Own

Sometimes I add a diced pickle or chopped cornichons for extra tang. A sprinkle of everything bagel seasoning on top before broiling creates this incredible crunchy crust. My mom likes sliced avocado on hers after it comes out of the oven.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly. Hot soup on the side makes it feel like restaurant quality comfort food. Pickles, always pickles.

• Keep extra tuna salad in the fridge for quick lunches tomorrow
• Try it under the broiler for extra crispy edges instead of oven baking
• These reheat surprisingly well in a toaster oven

Save

Theres something about melted cheese and warm bread that fixes almost anything. I hope these find their way into your regular rotation.

Recipe FAQs

→ What bread works best for a tuna melt?

Hearty breads like sourdough, whole wheat, or Italian ciabatta hold up well under broiling. Avoid soft sandwich bread as it may become soggy.

→ Can I make tuna melts ahead of time?

Prepare the tuna salad up to 24 hours in advance and store refrigerated. Assemble and broil just before serving for the best texture and temperature.

→ What cheese melts best on tuna melts?

Cheddar, Swiss, Gruyère, and provolone all melt beautifully. Sharp cheddar adds bold flavor, while Swiss provides a nutty, creamy finish.

→ How do I prevent the bread from burning under the broiler?

Watch closely and keep the oven rack about 6 inches from the heat source. Broil for just 1–2 minutes initially, then 3–5 minutes for the final melting step.

→ Can I use fresh tuna instead of canned?

Yes, grill or sear fresh tuna steaks, then flake into the salad mixture. Adjust seasonings as fresh tuna has a milder flavor than canned.